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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 6, 1963)
MELANIE DE PROFT, Food Editor Vineyard Pie it a sunlit dessert highlighting white grape juice and California's sweet seedless raisins. THE ITALIAN COOKBOOK HUM Mil! Watdi yl light up at the light of tuch Italian dUhot at Chkksn Cocdotoro, Ravioli, Voal Scoloppine, Zabaion, and many other mognificont tpedaltiot. YOURS FOR ONLY 50 ( EACH POSTPAID TOt FAMILY WHMV lOMI 153 N. Michigan Am., Chicago 1, III. IS Encloisd find - . far which photo tond mo postpaid . . copio) of "Tho I Italian Cookbook" Sot oach. (Satisfaction guaranteed or manoy rafundod.) I Nam ! Addratl I City 2on Stat I Print or Writs lojlblr Roast Lamb with Sour Cream Sauce 4 medium-sized onions, sliced (2 caps) 4 medium-sized carrots, sliced (2 enps) 2 caps sliced celery 5 bay leaves, crumbled 1 cup water 1 6- to 7-lb. lee of iamb 2 teaspoons salt M teaspoon blsck pepper Sour Cream Sauce (see recipe) 1. Toss the first four ingredients to gether in bottom of a shallow roasting pan; pour water over the vegetables and place lamb, rounded side down, on vege table mixture. 2. Set in a 500F oven for 25 min. 3. Remove meat from oven and reduce oven temperature to 300F. Turn meat, rounded side up; sprinkle with a mix ture of the salt and pepper. Insert roast meat thermometer in center of thickest part of meat, being careful that it does not rest on bone or in fat. 4. Return to oven and continue cooking until thermometer registers 180F, about 3 hrs. Remove thermometer. 5. Lift meat to a heated platter and keep it warm. Strain liquid from roast ing pan and skim off excess fat; reserve about 1 cup liquid for sauce. 6. Garnish platter with spiced crab ap ples and parsley. Accompany with the sauce. About It servings Sour Cream Sauce CONVINUNCI tOOO SICIM 1 env. onion soup mix 3 cups dairy sour cream Stir the dry onion soup mix into the re served liquid (from meat and vege tables). Blend with sour cream in the top of a double boiler. Heat thoroughly over simmering water, stirring occa sionally. About i cups sauce Tossed Cauliflower Salad 1 small head cauliflower Vt teaspoon sugar Yi teaspoon salt Yt teaspoon freshly ground black pepper 2 teaspoons grated lemon peel 2 tablespoons lemon Juice 2 tablespoons minced onion Vi cup olive oil 1 clore garlic, cut in halves 1 small head lettuce, torn in pieces Yl green pepper, cut in strips Yi cup pimiento-stuffed olives, cut in pieces 4 hard -cooked eggs, quartered 1. Cook cauliflower in boiling, salted water until crisp-tender, 12 to 15 min.; drain. Cool and separate into flowerets. 2. To prepare marinade, stir the next seven ingredients together. Pour over cauliflower and let stand at least 30 min. , Drain, reserving marinade. 3. Rub a large salad bowl with cut sur faces of garlic. Add the lettuce, mari nated cauliflower, green pepper strips, olive pieces, and egg quarters. Four marinade over salad and toss lightly. Sprinkle with additional freshly ground black pepper, if desired. 6 to 8 servings Broccoli with Creamy Sauce Distinctive Vi cap plus 3 tablespoons chicken broth 1 It-os. pkg. froze broccoli spears 2 tablespoons butter or margarine Yi cup finely chopped onion 1 tablespoon Hoar Yi teaspoon salt r U teaspoon white pepper Yi teaspoon Accent Yi cup cream 2 Kg yolks, slightly beaten 3 tablespoons minced parsley 4 teaspoons lemon Juice 1. Cook broccoli in cup chicken broth until tender; drain. Keep broccoli hot. 2. Heat butter or margarine in a heavy saucepan. Add onion and cook until ten der, stirring occasionally. 3. Blend in a mixture of the flour, salt, pepper, and Accent. Heat until bubbly. Remove from heat Gradually add cream and remaining chicken broth. Bring to boiling, stirring constantly; boil 1 to 2 min., or until thickened. 4. Remove from heat Vigorously stir a small amount of the hot mixture into egg yolks; immediately return mixture to saucepan. Mix in the parsley; cook 3 to 5 min., stirring to keep mixture cooking evenly. 5. Remove from heat; blend in the lemon juice. Pour over the broccoli in a warm serving dish. About 4 servings Dilled Butternut Squash 1 butternut squash (about lYi lbs.) 2 tablespoons butter or margarine Vi teaspoon dill weed Yt teaspoon salt Few grains "black pepper 1. Wash squash, cut into halves length wise, and scoop out seeds and' stringy portion. Invert in a shallow baking pan. Pour in boiling water to a depth of V4 in. Bake at 400F about 30 min., or until squash is tender. 2. Remove from oven and scoop out pulp, leaving one shell-half intact for refilling with seasoned pulp. 3. Mash pulp and blend in remaining ingredients. Immediately spoon the hot mixture into reserved shell-half. 4. Wrap loosely in aluminum foil and set in a 400F oven 5 to 10 min., or until heated. Serve immediately. About 4 servings family Weekly, October , IK
